Miso Chocolate Chip Cookies in 32 Minutes

Instructions:

1. Place 113g of butter in a light colored pan over medium heat. Melt the butter and continue cooking, swirling constantly until the foam subsides and you smell a nutty, toasted aroma. As soon as the milk solids turn a deep amber, remove from heat and whisk in the 55g of white miso paste. Note: Whisking the miso into hot butter helps emulsify the paste so it incorporates evenly into the dough later.
2. In a large bowl, combine the browned butter miso mixture with 100g coconut sugar and 50g cane sugar. Whisk vigorously for 2 minutes until the mixture looks like thick, shiny caramel. Add the egg and 5g vanilla bean paste, whisking again for 1 minute until the batter becomes pale and voluminous.
3. Sift the 220g all purpose flour, 0.5 tsp baking soda, and 0.25 tsp baking powder directly into the wet ingredients. Use a spatula to fold the flour in gently until no white streaks remain. Note: Over mixing here will develop too much gluten, making the cookies tough instead of tender.
4. Pour in the 170g of dark chocolate chips. Fold them into the dough until they are evenly distributed throughout the thick, fragrant mass. You should notice the dough is slightly oilier than standard cookie dough; this is normal due to the miso fats.
5. Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours). Note: This allows the flour to fully hydrate and the flavors of the miso and vanilla to deepen significantly.
6. Preheat your oven to 180°C. Using a cookie scoop, portion the dough into 18 balls (roughly 35-40g each). Place them on a parchment lined baking sheet, leaving at least 5cm of space between each.
7. Bake for 12 minutes until the edges are set and golden brown while the centers still look slightly soft. The aroma in your kitchen should be a mix of chocolate and toasted toffee.
8. Immediately after removing the tray from the oven, gently tap the baking sheet against the counter 3 times. This creates the signature ripples and deflates the center into a fudgy disc.
9. Let the cookies rest on the hot pan for 5 minutes until they are firm enough to move. Transfer to a wire rack to cool completely, allowing the chocolate to set into a velvety texture.